2013年毕业于荷兰瓦赫宁根大学，获得博士学位，本科及硕士毕业于中国农业大学，现就职于中国农业科学院农产品加工研究所。

1 乳营养成分解析 2 乳营养成分功能评价及乳基配料开发 3 加工过程对乳营养成分影响研究

兼任《羊视界》杂志顾问委员。担任Food Chemistry, Journal of Functional Food 等SCI学术期刊审稿人

Zhang, W., Wang, T., Chen, X., Pang, X., Zhang, S., Obaroakpo, J. U., Shilong, J., Lu, J*., & Lv, J*. (2019). Absolute quantification of twelve oligosaccharides in human milk using a targeted mass spectrometry-based approach. Carbohydrate Polymers, 219, 328-333.IF 6.044 张艳, 芦晶, 张书文, 逄晓阳, 王军辉*, & 吕加平*. (2019). 羊乳低聚糖超高效液相色谱-质谱鉴定中样品前处理方法及液相色谱条件优化. 食品科学, 40(16), 152-159.EI 陈新新, 芦晶, 刘鹭, 逄晓阳, 张书文, 李诚*, & 吕加平*. (2018). 超高效液相色谱-质谱法测定母乳中12种低聚糖. 食品科学, 39(04), 138-143.EI Zhao, P., Zhang, S., Liu, L., Pang, X., Yang, Y., Lu, J*., & Lv, J*. (2018). Differences in the Triacylglycerol and Fatty Acid Compositions of Human Colostrum and Mature Milk. J Agricultural and Food Chemistry, 66(17).IF 3.571 Lu, J., Zhang, S., Liu, L., Pang, X., Ma, C., Jiang, S., & Lv, J*. (2018). Comparative proteomics analysis of human and ruminant milk serum reveals variation in protection and nutrition. Food Chemistry, 261, 274-282. IF 5.399 Lu, J., Liu, L., Pang, X., Zhang, S., Jia, Z., Ma, C., Zhao, L., & Lv, J*. (2016a). Comparative proteomics of milk fat globule membrane in goat colostrum and mature milk. Food Chemistry, 209, 10-16. IF 5.399 Lu, J., Wang, X., Zhang, W., Lu, L., Pang, X., Zhang, S., & Lv, J*. (2016b). Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutrition. Food Chemistry, 196, 665-672. IF 5.399 陈新新, 芦晶, 刘鹭, 逄晓阳, 张书文, 李诚*, & 吕加平*. (2017). 基于2种衍生化方法对牛乳中寡糖的高效液相色谱-质谱联用分析. 食品科学, 38(10), 162-167.EI 高希西, 张书文, 芦晶,刘鹭,逄晓阳,岳喜庆*,吕加平*. (2016). 黄油的短程分子蒸馏及其分馏物组成与物化特性. 中国农业科学(11), 2183-2193.EI 宋慧敏, 芦晶, 吕加平*,赵伟丽,李东花,朱永明. (2016). 基于电子鼻和电子舌对牛奶加热程度及风味变化的评价. 中国乳品工业(2), 12-15.